International journal of pharmacognosy & Chinese medicine, Jul 12, 2023
The study was done on the characterization of Millets for their chemical and amino acid compositi... more The study was done on the characterization of Millets for their chemical and amino acid composition, total amino acid profile and amino acid scoring. The analyzed millet grains depicted moisture content less than 10 % that ensured higher storage stability. Pearl millet and sorghum had the most desirable amino acid composition. Non-essential amino acid content dominated the overall amino acid profile in analyzed pearl millet, finger millet and sorghum. Pearl millet and sorghum proteins was found to have an Essential amino acid index (EAAI) value of greater than 90 and thus are considered as good quality proteins. Sorghum was found to contain isoleucine as its limiting amino acid. The analyzed millets were found to contain higher amounts of tyrosine than phenylalanine, thus the consumptions of these cereals could be beneficial for those suffering from phenylketonuria. Oats and Finger millet were found to contain lowest concentration of sulphur containing essential amino acids cysteine and methionine.
Cereals are the staple food item of Indian dietary and are good sources of calories, protein, mic... more Cereals are the staple food item of Indian dietary and are good sources of calories, protein, micronutrients, dietary fiber and resistant starch, coupled with low glycemic index. Due to all these properties they play a vital role in managing all the metabolic diseases. Whole grain cereals are associated with several health benefits than their processed or refined fractions. Cereals are rich sources of bioactive compounds, polyunsaturated fats like omega-3, linolenic acid, soluble and insoluble fibre, and resistant starches. The presence of phytochemicals in cereals such as phenolic acids, flavones, anthocyanins, lignans, and phytosterols makes them ideal for the formulation of functional foods and nutraceuticals due to their antioxidative, antimutagenic and anticarcinogenic activities. Millets are three to five times nutritionally superior in comparison to widely promoted rice and wheat in terms of macro as well micro nutrients and are considered to be the least allergenic crops and are rich sources of proteins, calcium, phosphorus, iron. A cereal based formulation forms an important part of folk medicine since prehistoric times in China and India due to their nutritive and pharmalogical value and are used in Ayurvedic and Unani system of medicines for treatment of various ailments. Barley acts as a functional food due to its content of so many healthpromoting components that have shown positive health effect such as β-glucan. The beta-glucans have been approved in many countries as health benefitting soluble fiber due to its role in lowering postprandial blood glucose and the risk of cardiovascular diseases by reducing LDL cholesterol content. The bioactive compounds with widely variations in their chemical structures, properties and functions are often produced in small quantities either as primary metabolites or secondary metabolites such as terpenoids, polyphenols, vitamins, and alkaloid. These compounds are used for the formulation and fortification of functional foods and pharmaceuticals.
International Journal of Biological Macromolecules, Nov 1, 2016
The research was carried out to investigate the effect of starch powder particle size, morphology... more The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47 to 86.83%) with lower degree of granule damage and higher level of starch crystallinity (36.55 to 39.15%). The water and oil binding capacities were observed to correlate positively with amylose content. The bulk density and color parameters of starches were found to have linked with starch powder particle size coupled with arrangement and morphology of the starch granules. The rice cultivars having smaller starch powder particle size indicated lowest degree of crystallinity. Morphological studies revealed that the starches with tightly packed granules had greater mean granular width, while granules with openly spaced granular morphology depicted the higher values for mean granular length. The peak height index (PHI) among different starches ranged from 1.01 to 2.57 whereas the gelatinization range varied from 10.66 to 10.88. Concluding, the differences in distributional pattern of starch granule size and shape and powder particle size indicated a significant effect on the functional properties of starch.
The purpose of the research was to identify the phenolic and flavonoid compounds of seven differe... more The purpose of the research was to identify the phenolic and flavonoid compounds of seven different traditional pigmented whole rice cultivars grown in the temperate regions of Kashmir so as to study their relationship with in vitro antioxidant capacities. The completely pigmented rice cultivars were found to have higher phenolic, flavonoid, anthocyanin contents and exhibited higher antioxidant capacities than the light colored and sparely colored rice cultivars. A total of 40 compounds had been identified in the analyzed rice cultivars that were found to be distributed in 6 major categories with 6-phenolics, 6flavonoids, 11-hydroxycinnamic acid derivatives, 7-hydroxybenzoic acid derivatives, 3-anthocyanins and 7-flavonoid glucosides of different flavonoid compounds. Among the free and bound fractions for each cultivars the light and sparsely colored depicted higher content of phenolics and in vitro antioxidant properties in bound faction, while the completely pigmented cultivars showed higher antioxidant properties in free fractions. The anthocyanins quercetin-3-O-galactoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-diglucoside had been identified by LC-MS existing in the free fractions of the analyzed rice cultivars whereas, the free fraction of acetone þ H 2 O possessed higher percentage of phenolic compounds as compared to methanolic extracts and bound fractions. The black colored cultivars possessed higher DPPH scavenging activity and lipid peroxidation inhibition.
The aim of the study was to explore the physiochemical, cooking and textural characteristics of 1... more The aim of the study was to explore the physiochemical, cooking and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (P≤0.05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The
International Journal of Engineering Applied Sciences and Technology, 2019
The percentage of bran removed from the rice cultivars in the time interval of 0 to 30s showed sh... more The percentage of bran removed from the rice cultivars in the time interval of 0 to 30s showed sharp slope, but the slope was less after this time duration (30-60s). The rice cultivar Koshkari exhibited the highest percentage of bran removal at each milling interval of 10s due to greater thickness of its rice kernels. The percentage of protein with milling duration depicted negative correlation, which indicated higher protein content could be retained by lowering the time period of milling. The difference in fat percentage with milling time from 0 to 60s was found higher in Mushki Budgi (1.15%) and lowest in Koshkari (0.53%). The carbohydrate content of these rice cultivars at each successive stage of milling were found to increase with Mushki budgi depicted the highest rise in percentage in carbohydrate content (3.61%) after 60s milling. The greater loss in ash content with increasing the degree of milling was found in Mushki budgi (94.73%). The elongation ratio of the experimental rice cultivars were found to increase at each successive stage of milling interval. The increase in solids loss at each milling stage could be due to bursting of the rice kernels upon cooking, as the increase in carbohydrate content at each successive milling stage resulted in greater absorption of water. Keeping in view all the health related benefits associated with brown rice, the research focus on the optimum time required for milling rice, so that the cooking quality of rice kernels would be best along with its nutritional characteristics.
The corona pandemic 2019 (CoViD-19) has encouraged social movement for the physical distancing an... more The corona pandemic 2019 (CoViD-19) has encouraged social movement for the physical distancing and awareness for the use of natural products of medicinal plants for home remedies. Scientists are working to unravel the genetic makeup of corona virus i.e., the causative agent of CoViD-19 in order to find treatments for the infection. Until now, even medicine and vaccine have been formulated in order to help cure the disease. The primary objective of this article is to identify and analyse the published articles in the areas of complementary herbal plant application for antiviral and anti-inflammatory properties, ways to enhanced immunity, and to cure infectious symptoms. One of the paramount options including the use of herb-based medicinal derivatives have been proposed to cure infections with the positive outcome. Most of the established traditional medicinal systems like Traditional Chinese medicine and Ayurveda have recommended a list of several potent herbal and essential oils th...
Wireless Sensors network is a type of wireless network, used in diverse applications and has its ... more Wireless Sensors network is a type of wireless network, used in diverse applications and has its own set of challenges. Apart from organizing and managing WSN, the main challenges include limited resources, dynamic topology and low scalability. Wireless Sensor nodes are battery operated, so energy scarceness is a major concern. The energy consumption is maximal at the time of data transmission between network devices or nodes. Various energy conservation schemes are applied in WSN; Energy Efficient Routing is one of the possible solutions. Energy Efficient Routing is used to minimize the maintenance cost of the network and maximize the performance of the node. In this paper different hierarchical cluster based routing protocols are discussed.
International Journal of Biological Macromolecules, 2016
The research was carried out to investigate the effect of starch powder particle size, morphology... more The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47-86.83%) with lower degree of granule damage and higher level of starch crystallinity (36.55-39.15%). The water and oil binding capacities were observed to correlate positively with amylose content. The bulk density and color parameters of starches were found to have linked with starch powder particle size coupled with arrangement and morphology of the starch granules. The rice cultivars having smaller starch powder particle size indicated lowest degree of crystallinity. Morphological studies revealed that the starches with tightly packed granules had greater mean granular width, while granules with openly spaced granular morphology depicted the higher values for mean granular length. The peak height index (PHI) among different starches ranged from 1.01 to 2.57 whereas the gelatinization range varied from 10.66 to 10.88. Concluding, the differences in distributional pattern of starch granule size and shape and powder particle size indicated a significant effect on the functional properties of starch.
Journal of the Science of Food and Agriculture, 2004
The aim of the study was to explore the physiochemical, cooking and textural characteristics of 1... more The aim of the study was to explore the physiochemical, cooking and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (P≤0.05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The
Research was carried on the formulation, nutritional assessment and shelf life studies of whey ba... more Research was carried on the formulation, nutritional assessment and shelf life studies of whey based guava beverage, which will be economical and environmentally friendly for dairy and pollution controlling agencies. This development of energy drink will be of great benefit to the dairy and cheese industry. The formulated product was given different treatments of time and temperatures for determining the desirable characteristics regarding its nutritional parameters and shelf life. The proportion of whey and guava pulp for the formulation was determined after several trials to be 67.5 and 20 % v/v. The different pasteurization treatments were given to it at 60 o C, 65 o C, and 70 o C for 15, 25 and 35 minutes, after which the best quality was assessed by sensory, nutritional and storage studies. Among the different time-temperature combinations the treatment given at 65 o C for 25 minutes was analyzed to be the appreciable. Samples were analyzed for sensory, nutritional and microbio...
2 Abstract: Experiments were conducted on the development and storage of beverage prepared from w... more 2 Abstract: Experiments were conducted on the development and storage of beverage prepared from whey and guava pulp and development of process would be of great benefit to the dairy industry. The beverage was pasteurized at different temperatures and periods for estimating its shelf life. The ratio of whey and guava pulp that was used for the preparation of beverage is 67.5:20 (%). Treatments which include different temperature and time combination were 60°C, 65°C and 70°C for 15, 25 and 35 minutes. However the beverage which was pasteurized at 65°C for 25 minutes was scored much than the others treatments. Samples were evaluated initially and after that at an interval of 15, 30, 45, 60, 75 and 90 days for sensory analysis which included taste, color, flavor, appearance and overall acceptability. The samples were analyzed for their chemical and microbiological analysis at regular intervals. Storage study showed an increasing trend in TSS, acidity, reducing sugar and a decreasing tre...
International Journal of Current Microbiology and Applied Sciences, 2020
Barley (Hordeum vulgare L.) is the world's fourth largest cereal grain produced after wheat, ... more Barley (Hordeum vulgare L.) is the world's fourth largest cereal grain produced after wheat, rice, and corn, which could be classified into hulled barley and hull-less barley according to the presence or absence of the husk on the grain (Mayer, 2012). The hull-less barley needs less space for storage and transportation and also results in lesser loss of vitamins and minerals during peeling operations as compared to hulled barley (Liu et al., 1996). Approximately three-quarters of the worldwide barley production is used for animal feed, while 20 per cent is malted for use in alcoholic and non-alcoholic beverages and 5 per cent is used as a component in the production of number of food products (Blake et al., 2011).
Honey is produced by honey0bees as blossom honey or nectar honey by secreting nectars of flowers,... more Honey is produced by honey0bees as blossom honey or nectar honey by secreting nectars of flowers, and honeydew honey by secreting the exudates of plant sucking insects. The use of honey as medicine and as nutritional food by human being has been in existence from time immemorial. The benefits of honey have been praise highly since ancient times by many religious faiths and recorded in most ancient scriptures. In fact records reveal that raw honey is the most ancient sweetener, and it is noted that it has been in use throughout the world several million years ago. Honey is a sweet, flavorful liquid food of high nutritional value and immense health benefits. The use of honey is widely embraced by all religious and cultural beliefs. Honey is a natural liquid mentioned in religious books and accepted by all generations, traditions and civilizations in both ancient and modern era.
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade m... more Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was rep...
International journal of pharmacognosy & Chinese medicine, Jul 12, 2023
The study was done on the characterization of Millets for their chemical and amino acid compositi... more The study was done on the characterization of Millets for their chemical and amino acid composition, total amino acid profile and amino acid scoring. The analyzed millet grains depicted moisture content less than 10 % that ensured higher storage stability. Pearl millet and sorghum had the most desirable amino acid composition. Non-essential amino acid content dominated the overall amino acid profile in analyzed pearl millet, finger millet and sorghum. Pearl millet and sorghum proteins was found to have an Essential amino acid index (EAAI) value of greater than 90 and thus are considered as good quality proteins. Sorghum was found to contain isoleucine as its limiting amino acid. The analyzed millets were found to contain higher amounts of tyrosine than phenylalanine, thus the consumptions of these cereals could be beneficial for those suffering from phenylketonuria. Oats and Finger millet were found to contain lowest concentration of sulphur containing essential amino acids cysteine and methionine.
Cereals are the staple food item of Indian dietary and are good sources of calories, protein, mic... more Cereals are the staple food item of Indian dietary and are good sources of calories, protein, micronutrients, dietary fiber and resistant starch, coupled with low glycemic index. Due to all these properties they play a vital role in managing all the metabolic diseases. Whole grain cereals are associated with several health benefits than their processed or refined fractions. Cereals are rich sources of bioactive compounds, polyunsaturated fats like omega-3, linolenic acid, soluble and insoluble fibre, and resistant starches. The presence of phytochemicals in cereals such as phenolic acids, flavones, anthocyanins, lignans, and phytosterols makes them ideal for the formulation of functional foods and nutraceuticals due to their antioxidative, antimutagenic and anticarcinogenic activities. Millets are three to five times nutritionally superior in comparison to widely promoted rice and wheat in terms of macro as well micro nutrients and are considered to be the least allergenic crops and are rich sources of proteins, calcium, phosphorus, iron. A cereal based formulation forms an important part of folk medicine since prehistoric times in China and India due to their nutritive and pharmalogical value and are used in Ayurvedic and Unani system of medicines for treatment of various ailments. Barley acts as a functional food due to its content of so many healthpromoting components that have shown positive health effect such as β-glucan. The beta-glucans have been approved in many countries as health benefitting soluble fiber due to its role in lowering postprandial blood glucose and the risk of cardiovascular diseases by reducing LDL cholesterol content. The bioactive compounds with widely variations in their chemical structures, properties and functions are often produced in small quantities either as primary metabolites or secondary metabolites such as terpenoids, polyphenols, vitamins, and alkaloid. These compounds are used for the formulation and fortification of functional foods and pharmaceuticals.
International Journal of Biological Macromolecules, Nov 1, 2016
The research was carried out to investigate the effect of starch powder particle size, morphology... more The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47 to 86.83%) with lower degree of granule damage and higher level of starch crystallinity (36.55 to 39.15%). The water and oil binding capacities were observed to correlate positively with amylose content. The bulk density and color parameters of starches were found to have linked with starch powder particle size coupled with arrangement and morphology of the starch granules. The rice cultivars having smaller starch powder particle size indicated lowest degree of crystallinity. Morphological studies revealed that the starches with tightly packed granules had greater mean granular width, while granules with openly spaced granular morphology depicted the higher values for mean granular length. The peak height index (PHI) among different starches ranged from 1.01 to 2.57 whereas the gelatinization range varied from 10.66 to 10.88. Concluding, the differences in distributional pattern of starch granule size and shape and powder particle size indicated a significant effect on the functional properties of starch.
The purpose of the research was to identify the phenolic and flavonoid compounds of seven differe... more The purpose of the research was to identify the phenolic and flavonoid compounds of seven different traditional pigmented whole rice cultivars grown in the temperate regions of Kashmir so as to study their relationship with in vitro antioxidant capacities. The completely pigmented rice cultivars were found to have higher phenolic, flavonoid, anthocyanin contents and exhibited higher antioxidant capacities than the light colored and sparely colored rice cultivars. A total of 40 compounds had been identified in the analyzed rice cultivars that were found to be distributed in 6 major categories with 6-phenolics, 6flavonoids, 11-hydroxycinnamic acid derivatives, 7-hydroxybenzoic acid derivatives, 3-anthocyanins and 7-flavonoid glucosides of different flavonoid compounds. Among the free and bound fractions for each cultivars the light and sparsely colored depicted higher content of phenolics and in vitro antioxidant properties in bound faction, while the completely pigmented cultivars showed higher antioxidant properties in free fractions. The anthocyanins quercetin-3-O-galactoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-diglucoside had been identified by LC-MS existing in the free fractions of the analyzed rice cultivars whereas, the free fraction of acetone þ H 2 O possessed higher percentage of phenolic compounds as compared to methanolic extracts and bound fractions. The black colored cultivars possessed higher DPPH scavenging activity and lipid peroxidation inhibition.
The aim of the study was to explore the physiochemical, cooking and textural characteristics of 1... more The aim of the study was to explore the physiochemical, cooking and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (P≤0.05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The
International Journal of Engineering Applied Sciences and Technology, 2019
The percentage of bran removed from the rice cultivars in the time interval of 0 to 30s showed sh... more The percentage of bran removed from the rice cultivars in the time interval of 0 to 30s showed sharp slope, but the slope was less after this time duration (30-60s). The rice cultivar Koshkari exhibited the highest percentage of bran removal at each milling interval of 10s due to greater thickness of its rice kernels. The percentage of protein with milling duration depicted negative correlation, which indicated higher protein content could be retained by lowering the time period of milling. The difference in fat percentage with milling time from 0 to 60s was found higher in Mushki Budgi (1.15%) and lowest in Koshkari (0.53%). The carbohydrate content of these rice cultivars at each successive stage of milling were found to increase with Mushki budgi depicted the highest rise in percentage in carbohydrate content (3.61%) after 60s milling. The greater loss in ash content with increasing the degree of milling was found in Mushki budgi (94.73%). The elongation ratio of the experimental rice cultivars were found to increase at each successive stage of milling interval. The increase in solids loss at each milling stage could be due to bursting of the rice kernels upon cooking, as the increase in carbohydrate content at each successive milling stage resulted in greater absorption of water. Keeping in view all the health related benefits associated with brown rice, the research focus on the optimum time required for milling rice, so that the cooking quality of rice kernels would be best along with its nutritional characteristics.
The corona pandemic 2019 (CoViD-19) has encouraged social movement for the physical distancing an... more The corona pandemic 2019 (CoViD-19) has encouraged social movement for the physical distancing and awareness for the use of natural products of medicinal plants for home remedies. Scientists are working to unravel the genetic makeup of corona virus i.e., the causative agent of CoViD-19 in order to find treatments for the infection. Until now, even medicine and vaccine have been formulated in order to help cure the disease. The primary objective of this article is to identify and analyse the published articles in the areas of complementary herbal plant application for antiviral and anti-inflammatory properties, ways to enhanced immunity, and to cure infectious symptoms. One of the paramount options including the use of herb-based medicinal derivatives have been proposed to cure infections with the positive outcome. Most of the established traditional medicinal systems like Traditional Chinese medicine and Ayurveda have recommended a list of several potent herbal and essential oils th...
Wireless Sensors network is a type of wireless network, used in diverse applications and has its ... more Wireless Sensors network is a type of wireless network, used in diverse applications and has its own set of challenges. Apart from organizing and managing WSN, the main challenges include limited resources, dynamic topology and low scalability. Wireless Sensor nodes are battery operated, so energy scarceness is a major concern. The energy consumption is maximal at the time of data transmission between network devices or nodes. Various energy conservation schemes are applied in WSN; Energy Efficient Routing is one of the possible solutions. Energy Efficient Routing is used to minimize the maintenance cost of the network and maximize the performance of the node. In this paper different hierarchical cluster based routing protocols are discussed.
International Journal of Biological Macromolecules, 2016
The research was carried out to investigate the effect of starch powder particle size, morphology... more The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47-86.83%) with lower degree of granule damage and higher level of starch crystallinity (36.55-39.15%). The water and oil binding capacities were observed to correlate positively with amylose content. The bulk density and color parameters of starches were found to have linked with starch powder particle size coupled with arrangement and morphology of the starch granules. The rice cultivars having smaller starch powder particle size indicated lowest degree of crystallinity. Morphological studies revealed that the starches with tightly packed granules had greater mean granular width, while granules with openly spaced granular morphology depicted the higher values for mean granular length. The peak height index (PHI) among different starches ranged from 1.01 to 2.57 whereas the gelatinization range varied from 10.66 to 10.88. Concluding, the differences in distributional pattern of starch granule size and shape and powder particle size indicated a significant effect on the functional properties of starch.
Journal of the Science of Food and Agriculture, 2004
The aim of the study was to explore the physiochemical, cooking and textural characteristics of 1... more The aim of the study was to explore the physiochemical, cooking and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (P≤0.05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The
Research was carried on the formulation, nutritional assessment and shelf life studies of whey ba... more Research was carried on the formulation, nutritional assessment and shelf life studies of whey based guava beverage, which will be economical and environmentally friendly for dairy and pollution controlling agencies. This development of energy drink will be of great benefit to the dairy and cheese industry. The formulated product was given different treatments of time and temperatures for determining the desirable characteristics regarding its nutritional parameters and shelf life. The proportion of whey and guava pulp for the formulation was determined after several trials to be 67.5 and 20 % v/v. The different pasteurization treatments were given to it at 60 o C, 65 o C, and 70 o C for 15, 25 and 35 minutes, after which the best quality was assessed by sensory, nutritional and storage studies. Among the different time-temperature combinations the treatment given at 65 o C for 25 minutes was analyzed to be the appreciable. Samples were analyzed for sensory, nutritional and microbio...
2 Abstract: Experiments were conducted on the development and storage of beverage prepared from w... more 2 Abstract: Experiments were conducted on the development and storage of beverage prepared from whey and guava pulp and development of process would be of great benefit to the dairy industry. The beverage was pasteurized at different temperatures and periods for estimating its shelf life. The ratio of whey and guava pulp that was used for the preparation of beverage is 67.5:20 (%). Treatments which include different temperature and time combination were 60°C, 65°C and 70°C for 15, 25 and 35 minutes. However the beverage which was pasteurized at 65°C for 25 minutes was scored much than the others treatments. Samples were evaluated initially and after that at an interval of 15, 30, 45, 60, 75 and 90 days for sensory analysis which included taste, color, flavor, appearance and overall acceptability. The samples were analyzed for their chemical and microbiological analysis at regular intervals. Storage study showed an increasing trend in TSS, acidity, reducing sugar and a decreasing tre...
International Journal of Current Microbiology and Applied Sciences, 2020
Barley (Hordeum vulgare L.) is the world's fourth largest cereal grain produced after wheat, ... more Barley (Hordeum vulgare L.) is the world's fourth largest cereal grain produced after wheat, rice, and corn, which could be classified into hulled barley and hull-less barley according to the presence or absence of the husk on the grain (Mayer, 2012). The hull-less barley needs less space for storage and transportation and also results in lesser loss of vitamins and minerals during peeling operations as compared to hulled barley (Liu et al., 1996). Approximately three-quarters of the worldwide barley production is used for animal feed, while 20 per cent is malted for use in alcoholic and non-alcoholic beverages and 5 per cent is used as a component in the production of number of food products (Blake et al., 2011).
Honey is produced by honey0bees as blossom honey or nectar honey by secreting nectars of flowers,... more Honey is produced by honey0bees as blossom honey or nectar honey by secreting nectars of flowers, and honeydew honey by secreting the exudates of plant sucking insects. The use of honey as medicine and as nutritional food by human being has been in existence from time immemorial. The benefits of honey have been praise highly since ancient times by many religious faiths and recorded in most ancient scriptures. In fact records reveal that raw honey is the most ancient sweetener, and it is noted that it has been in use throughout the world several million years ago. Honey is a sweet, flavorful liquid food of high nutritional value and immense health benefits. The use of honey is widely embraced by all religious and cultural beliefs. Honey is a natural liquid mentioned in religious books and accepted by all generations, traditions and civilizations in both ancient and modern era.
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade m... more Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was rep...
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